An easy, healthy meal, creamy mushroom, and full of flavor, Vegan GF Mushroom Risotto.
2 tbsp VOO (Virgin Olive Oil)
1 medium-size diced white onion
½ yellow and ½ red finely chopped bell pepper
3 heaped tsp minced garlic
100-150 g thinly sliced white button mushrooms
2 x 227g Arborio Rice / Risotto with Sundried Tomatoes
900 ml vegetable stock
1 tbsp Apple Cider Vinegar
6-8 tbsp nutritional yeast flakes
Fresh Chives, cut into small pieces for decoration
Salt and pepper to taste
Heat the oil in a large wok.
Add the onion and garlic and cook on medium-low heat until softened.
Add the mushrooms as well as the bell peppers and cook a little until glossy in color.
DO NOT overcook as it will still cook further once you add the risotto.
Stir in the risotto and immediately add the stock and vinegar.
Bring the contents to a boil and then reduce to a simmer for ± 30 minutes or until the liquid totally absorbed and the rice is cooked and tender.
If necessary, you can add more hot water, although I did not have to do it.
Once done and fully cooked, stir in the nutritional yeast.
Now you can stir in a handful of finely chopped chives and if you deem is necessary, season with salt and pepper.
Decorate with some additional chives before serving.
Serve and enjoy!
Prepared, tried, and tested Esme Slabs
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